This might be the best Onomichi style ramen in Japan. Respect the house rules and you will surely enjoy it.

absolutely the worst ramen restaurant in Japan

Lovely ramen

【August 7, 2026】 One of the few Onomichi ramen shops in Kansai, located about a 3-minute walk from Keihan Moriguchi Station. A long-established shop founded 30 years ago. I stopped by just as the weekday lunch time started. The shop has only 12 counter seats. I ordered the standard Onomichi ramen for 1000 yen. When ordering, the female owner showed me roughly chopped green onions and said, "We use green onions like this". The problem starts from here. After the ramen arrived, while I was taking 1 photo and a 10-second video, she said, "Eat quickly without taking pictures. If you don't eat it immediately, the noodles will get soggy and it won't be good". I snapped at the way she said it, and although I felt sorry for the other customers, I barked. I left without eating. First of all, there were no warning signs such as no photography, and a ramen that gets soggy and bad within 30 seconds of being served is no good, right? lol After I left, I looked at past low-rated reviews, and almost all of them were complaints about the female owner's attitude and words. After meeting her in person, I thought that makes sense. I also wonder how she has managed for 30 years. I have visited a fair number of restaurants, but I feel like I've encountered a shop that is "this is no good" for the first time in a long while.

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［Onomichi Ramen Yamacho］ in Moriguchi Founded in 1996. A shop that has accumulated history in this place while keeping the method of making Onomichi ramen✨ Soy sauce soup with back fat floating. Flat noodles. Without following trends, continuing to polish the origin. I think that attitude is the reason why customers still come now😊 The menu is mainly Onomichi ramen, in addition to changes in the amount of rice, amount of noodles, and toppings, there are also seasonal kamaage and zaru. Inside the shop, there are only counter seats lined up. Ordering is done verbally. The distance to the kitchen is close, and the sound and aroma of making ramen are conveyed directly. There are no unnecessary decorations, it is a space where you can focus on ramen. What I ordered this time👋 "Onomichi Ramen" 1,000 yen The fragrant scent of soy sauce rises from the bowl. Back fat floats on the surface of the clear soup. It is a familiar Onomichi composition, but the way it is arranged is polite. Let's eat immediately‼️ 【Noodles】 Ladle is not intentionally placed. That's why, starting from the noodles first. Medium flat noodles. It goes well with the soup, and every time you slurp, the scent of soy sauce comes out🥰✨✨ The balance with back fat is also natural. It is a bowl that competes with perfection, not oddity. When lifting the bowl and drinking the soup, what is felt at the first bite is the sharpness of soy sauce. There, the sweetness of back fat overlaps, softening the corners. It looks thick but the aftertaste is light😋✨✨ The thickness of the broth continues gradually. I felt that the reason why it lasts a long time is this ease of drinking. 【Chashu】 Moist and soft finish. Not too assertive, an existence that organizes the whole. Does not break the typical Onomichi composition🐽 【Green Onions】 Speaking of Yamacho, the presence of these green onions🤩✨✨ Green onions cut long about 10cm are piled up a lot, there are many blue parts, and the way the aroma stands is strong🥰 While receiving the richness of back fat, it plays a role in tightening the taste towards the second half. Not just a condiment, an important part that supports the design of this bowl. The consideration to confirm whether green onions can be eaten when ordering is also happy✨ If you ask for it before finishing eating, they will add special ponzu, but a refreshing sour taste enters, and the final impression becomes one level lighter😋✨✨ What I felt after finishing eating was "the strength to continue keeping". Founded in 1996. Unchanged manufacturing method. Current location where seats are filled even before noon. The reason why it continues to be loved by locals was not a special trick, but the density of accumulation. On the way home, I greeted and gave a NO NOODLE, NO LIFE. sticker😊 It was very delicious. Thank you for the meal.

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